Sugar Free Chocolate Zucchini Bread is prefect for breakfast, lunch, or even dessert.
This zucchini bread tastes both moist and fudgy.
About this recipe for Zucchini bread.
This is a double chocolate zucchini bread that is made with both chocolate chips and unsweetened cocoa.
Also, this bread is made using gluten free and keto diet friendly flours.
Did you try my Sugar Free Homemade Zucchini Muffins?
Those zucchini muffins are made with baking mix. Both this bread recipe and that muffin recipe are nice ideas for recipes made with zucchini.
To make this recipe you will need sugar free chocolate chips. You can find sugar free chocolate chips here.
Well, the obvious reason is that zucchini is a healthy squash that is loaded with vitamin C and other nutrients. You may also have an abundance of the zucchini from your summer garden (as I do 🙋‍♀️) that needs to get used in a recipe.
However, zucchini does have some benefit to baked goods such as this bread.
Not only does zucchini add some nutrients, flavor, and a bit of texture, it also is a good source for moisture.
In this recipe, the zucchini needs to be grated in order to get it to an good size for blending with other ingredients. Once the zucchini is grated into smaller pieces, it can be even distributed and thus, this bread will bake more evenly.
To prepare the zucchini, you can first peel it or wash the skin well. Remove the ends if you are using a food processor or grating by hand. If you are using a spiralizer then follow the directions provided.
Here are some tips for making zucchini bread.
To make this recipe you will need to grate the zucchini and then allow for it to drain. Simply place the grated zucchini on a stack of paper towels or on a clean kitchen towel while you prepare the ingredients for this recipe.
More helpful tips for you.
- it is a good idea to double prep your loaf pan for this recipe. You can use both parchment paper and nonstick or even dust a bit of unsweetened cocoa powder.
- While my recipe uses a basic loaf pan, you can make this in a a mini loaf pan or even a square baking pan if desired.
- Carefully unmold this from the pan. You can slide a knife around the edges of the bread to unstick it from the sides if needed.
How to store homemade zucchini bread.
This bread should be wrapped in plastic or foil or stored in an air tight container. If properly stored, it should ekkp for about five days at room temperature or frozen for about a month.
Here are some similar recipes that you may also like.
- Sugar Free Butter Pecan Cheesecake
- Keto Low Carb Flatbread
- Sugar Free Lemon Poppy Seed Muffins
- Weight Watchers Okay Irish Soda Bread
- Sugar Free Strawberry Poke Cake
- Keto Blueberry Muffins
- Sugar Free Peanut Butter Pie
- Low Carb Pizza Rolls
- Sugar Free Low Carb Banana Bread
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Ingredients needed to make this zucchini bread with no added sugar.
This recipe works perfectly as a snack or dessert when you are after something chocolatey.
It is dense but, also moist and fudgy
Here is what you will need.
- Zucchini . This should be shredded or grated and then allowed to drain.
- Coconut Flour. A flour alternative that does not measure like flour. Coconut flour does bring moisture and flavor to the bread however.
- Almond Flour. This flour also gives flavor and moisture but, with a bit of protein.
- Baking powder and baking soda. Leavening agents for the bread.
- Unsweetened Cocoa Powder. Gives this bread its chocolaty color and flavor.
- Brewed Coffee. Coffee adds moisture and flavor while it enhances the chocolaty flavor of this bread.
- Apple cider Vinegar. Introduces additional air to the bread to add to the texture of the bread.
- Sugar Free Chocolate Chips. Chocolate chips add flavor and texture to this recipe.
- Coconut Oil- This is the fat used for moisture.
- Erythritol. The sugar alternative of choice for this recipe.
How to make Sugar Free Chocolate Zucchini Bread
Yields 8-10 servings
Preparation Time active time 20 minutes | baking time 60 minutes
- Use a grater or food processor to grate the zucchini. Then place the zucchini on a stack of paper towels to drain while you work.
- Preheat your oven to 325F. Then, grease or prep a (8X4’’) loaf pan for nonstick.
- In a medium bowl, use a whisk to mix together the almond flour, coconut flour, baking powder, baking soda, and unsweetened cocoa powder.
- Next, in a mixing bowl mix together the eggs, sugar alternative, melted coconut oil, vanilla extract, apple cider vinegar, and coffee until combined. Then stir in the zucchini.
- Stir in the dry ingredients from the first bowl, scraping down the sides of the mixing bowl as needed.
- Lastly, fold in a half cup of the chocolate chips.
- Transfer the batter to the loaf pan and top with the remaining chocolate chips.
- Bake for 50-60 minutes or until the edges appear to darken. A toothpick test may come out false as there are chocolate chips added to the bread.
- Allow the bread to full cool before unmolding.
The Recipe Card for Sugar Free Chocolate Zucchini Bread
Thanks so much for visiting thesugarfreediva.com!
If you decide to make this recipe, please @thesugarfreediva on social to let me know how it turned out for you.
Looking for a recipe that is not on my site?
Also, please let me know and I will work on getting that recipe for you. Happy baking, eating, and enjoying life! Nutritional Information is only an estimate and can thus however, vary especially with ingredients that are used.
If you decide to make this recipe, please @thsugarfreediva on social to let me know how it turned out for you.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
Sugar Free Chocolate Zucchini Bread, a delicious recipe made with fresh zucchini and no added sugar. Keto, Low Carb, Gluten free.
Please see recipe post for further details on this recipe.
You can see items that have been featured on my Sugar Free Sunday Spotlight here.
Sugar Free Chocolate Zucchini Bread,
Ingredients
- 1 cup Zucchini
- 2 Âľ cups Almond flour
- ÂĽ cup Coconut flour
- ½ cup Unsweetened Cocoa Powder
- 2 tsp Baking powder
- ÂĽ tsp Baking soda
- 3 Eggs
- 1 cup Erythritol
- 2 tbsp Coconut Oil - melted
- 1 tsp Vanilla Extract
- 2 tbsp Coffee - strong and brewed
- 1 tbsp Apple Cider Vinegar
- Âľ cup Sugar Free Chocolate Chips - divided
Instructions
- Use a grater or food processor to grate the zucchini. Then place the zucchini on a stack of paper towels to drain while you work. Preheat your oven to 325F. Then, grease or prep a (8X4’’) loaf pan for nonstick.
- In a medium bowl, use a whisk to mix together the almond flour, coconut flour, baking powder, baking soda, and unsweetened cocoa powder.
- Next, in a mixing bowl mix together the eggs, sugar alternative, melted coconut oil, vanilla extract, apple cider vinegar, and coffee until combined. Then stir in the zucchini.
- Stir in the dry ingredients from the first bowl, scraping down the sides of the mixing bowl as needed.
- Lastly, fold in a half cup of the chocolate chips.
- Transfer the batter to the loaf pan and top with the remaining chocolate chips. Bake for 50-60 minutes or until the edges appear to darken. A toothpick test may come out false as there are chocolate chips added to the bread.
- Allow the bread to full cool before unmolding.
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See thesugarfreediva.com for details on this recipe.
*About Sugar Alternatives
Specific sugar alternatives are not given in the recipes presented on this site. Only suggestions are given as to the 'kind' of alternative to use. It is up to you to select the alternative to use that suits your needs best. If the recipe is heated or cooked, it is best to use an alternative that can be heated or cooked with for best results. This site does not endorse any specific ingredients,
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Time needed:Â 1 hour and 20 minutes.
Quick step reference
- Prepare.
Grate and drain the zucchini.
Prep your loaf pan and preheat the oven. - Combine the ingredients.
Follow the directions for combining the ingredients.
- Bake the bread as indicated.
Allow the bread to fully cool before unmolding it from the pan.
In case you missed these details.
- About this recipe for Zucchini bread.
